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Cinnamon had been on my mind a lot and I knew that the only way ease my thoughts would be to indulge in it. I went through my bookmarks looking far a recipe that was full of cinnamon and found this one for a cinnamon loaf that sounded really good. This loaf is a plain quick bread with layers of cinnamon and a cinnamon topping. The recipe called for a full two heaping tablespoons of cinnamon which is more that I have ever used at once. This quick bread was a bit more work than most as it called for mixing the ingredients a bit at a time and pouring the ingredients into the loaf pan in layers. Despite the extra effort required it was still really easy to do. The smell of baking cinnamon is just amazing! The cinnamon bread turned out really good. It was light and fluffy and moist. The cinnamon layers were thick and full of cinnamon flavour and the cinnamon top was nice and fragrant and crumbly. Though the thoughts of cinnamon have receded for the moment, I am thinking that a rolled yeast based cinnamon bread is in my future.

Cinnamon Bread

ingredients

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter (room temperature)

1 cup white sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 cup buttermilk

1 cup brown sugar

2 heaping tablespoons ground cinnamon

directions

Mix the flour, baking soda, baking powder, and salt in a bowl.

Cream the butter and sugar in another bowl.

Beat in the eggs, salt, vanilla and lemon zest.

Mix 1/3 of the dry ingredients into the wet ingredients.

Mix 1/2 of the buttermilk into the wet ingredients.

Mix 1/3 of the dry ingredients into the wet ingredients.

Mix the remaining buttermilk into the wet ingredients.

Mix 1/3 the remaining dry ingredients into the wet ingredients.

Mix the brown sugar and cinnamon in a bowl.

Pour 1/3 of the batter into a greased 9x5 inch loaf pan.

Pour 1/3 of the cinnamon mixture on top.

Pour 1/3 of the batter on top.

Pour 1/3 of the cinnamon mixture on top.

Pour the remaining batter on top.

Pour the remaining cinnamon mixture on top.

Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about an hour.

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comments:

Kevin, I make a pretty similar cake (the big difference without comparing quantities is that it calls for sour cream instead of buttermilk) and I was just thinking, the other day, that it is probably my all-time favourite cake. I loves me a big fat hit of cinnamon! Yum!

Kevin, your photo of the sliced cinnamon bread has to be one of the most beautiful, tempting photos I've seen in a while... WOW! Gorgeous!! Now I'm craving cinnamon too... :-) Thank you for the craving and the recipe, because now I get to fix your recipe when I get home today!! It looks too awesome not to try immediately!

This looks gorgeous Kevin. I can just imagine how good your kitchen smelled and when you see the layering from side on, it looks like it was well worth all the effort.Very impressive! I would love a slice :)

this is really good... but i think next time i'm going to shorten the amount of cinnamon by a little bit. i thought the cinnamon/brown sugar mixture was too much. i also added bananas.delicious! i love ur blog..and im impressed with ur korean dishes!

Hi Kevin! I just tried your cinnamon bread recipe this morning and it was a success. My friends said they could smell it even before coming through my front door. They finished half the loaf within first 10 minutes!

I'm thinking of bringing the recipe a few notches up to "extra-extra special." I'll add a more lemon zest or extract, plus rhum or brandy. Maybe even lessen the brown-sugar-cinnamon topping, but mix in some ground nuts(maybe pecan?). What do you think? Any suggestions? (You can send me a private reply at fbillano@yahoo.com; I'd appreciate it!)

If my modifications churn out an even more delicious cinnamon loaf, I'll share the recipe with you later on. :-)

Funny, why do all american (continent) recipes include baking soda? Over here in Europe one almost never uses it. Anyhow, thank you for this. It's not what I was used to, since during my days in Montreal I never actually had cinnamon bread, but I love cinnamon, and I love cinnamon rolls, so cinnamon bread is a natural successor :)

I should remind people to rather use a small form - if it's too big you won't be able to layer things properly. I only got one stripe of the good stuff in there, and the sugar coating didn't melt, it just stayed crunchy. I'll use a smaller form next time, add more layers and make away with the topping alltogehter.

Oh, and I used spelt flour (since my wife is allergic to wheat) which worked out well. The color was a bit darker than on your photo.

sara: I have never had a quick bread sink before. A quick search pulled up two possibilities: 1. Check your oven temperature with a separate thermometer to see if it is at the temperature that it says it is at. 2. Your baking soda or baking powder may no longer be working.

The next time I make this bread (oh yes, there will definitely be a next time) I will increase the batter by half. It was very difficult to get such a small amount of batter to cover 3 layers. Also the bread ended up only being about 2 inches high. I would have liked it higher. That said, it's a wonderful recipe. Nice amount of cinnamon.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.